One style uses a tea which Mary Lou Heiss claims in her article is a semi-oxidized tea that's not an oolong (http://www.teatrekker.com/articles/Art-of-Tea.pdf)
She differentiates between Baozhong and "Pouchong" (the latter apparently is used as a base), however, since she doesn't include the characters or even hanyu pinyin (with tone diacritics), it's hard to guess what the actual word is and whether these are really different things -- anyone know? She says that it's not technically an oolong since it's lightly oxidized, but without being bruised.
(copied and pasted from my post in:
http://www.teachat.com/viewtopic.php?t=7396 ) -- honestly, I think she just misunderstands and that the two are the same thing. Have a read of that entire thread if you haven't already.
Basically, though, Jasmine tea can be any type of tea base, which is then scented somehow or another. I'm not an expert, but I think that jasmine tea you get in the US could be any of green, some sort of oolong / semi-oxidized tea, or black tea, and I would even venture that some might be labeled "green" when they're actually not.
I don't think Jasmine or scented (naturally or artificially) teas are suitable for gong fu brewing in general (and especially, as others mentioned above, not in Yixing pots), though you could use similar techniques to brew tea in a gaiwan or small porcelain pot with osmanthus blossoms or other flowers mixed in. I also don't think most scented teas will either change in flavor much, or last that long.
While I'm sure there are exceptions out there, most scented teas are scented to mask the taste of the crappy tea they're scenting. What I would suggest is that if you want to entertain, brew an oolong that has floral characteristics (I would say a medium or heavy oxidation one like dan cong / a medium roast yancha or even oriental beauty, rather than a "floral" green oolong, which to me is a different kind of floral than the one you're maybe looking for). And you may find that brewing western style (less leaf, bigger pot, longer steeping time) will actually produce results closer to what your guests might expect if they're not seriously into tea.
One other thing... it's always worth a try exposing people to good tea. I've always been surprised at the teas that people end up liking, even without much prior exposure to tea.
